Slow Cooker Vegetable Stew

Slow Cooker Vegetable Stew

The Spruce / Rachel Riesgraf

Prep: 10 mins
Cook: 7 hrs
Total: 7 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
164 Calories
1g Fat
35g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 164
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 202mg 9%
Total Carbohydrate 35g 13%
Dietary Fiber 8g 30%
Total Sugars 7g
Protein 8g
Vitamin C 24mg 118%
Calcium 116mg 9%
Iron 4mg 22%
Potassium 973mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Come home to a hearty and delicious slow cooker vegetable stew that is not only comforting but also low in fat and calories because it's so loaded with veggies. This easy recipe requires you to spend just a few minutes early in the day chopping the vegetables, and then the slow cooker does the rest. The potatoes in this recipe are small and left whole, but you can use other types and cut them smaller to an even size. Feel free to prep the ingredients the night before, with the exception of the potatoes if you need to cut them small. Do those last.

Chock-full of vegetables, including carrots, butternut squash, and mushrooms, this is a filling and nutritious stew that is the perfect comfort food for vegetarians and meat-eaters alike. White beans add some creaminess and a bit of plant-based protein. Serve with some crusty bread or whole-grain rolls. And like most stews, this is even better the next day.

Ingredients

  • 3 cloves garlic, chopped

  • 1 medium onion, chopped

  • 2 ribs celery, chopped

  • 2 large carrots, sliced thick

  • 1 small butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks

  • 2 medium leeks, white parts only, sliced

  • 1 (8-ounce) package sliced mushrooms

  • 1/2 pound small white potatoes, left whole

  • 1 (15-ounce) can low-sodium white beans, rinsed and drained

  • 3/4 cup vegetable broth

  • 1 (15-ounce) can fire-roasted crushed tomatoes

  • 1 bay leaf

Steps to Make It

  1. Gather the ingredients.

    Slow Cooker Vegetable Stew ingredients

    The Spruce / Rachel Riesgraf

  2. Layer the garlic, onion, and all of the vegetables, including celery, carrots, butternut squash, leeks, mushrooms, and potatoes in a 4- to ​5-quart slow cooker.

    Layer the all of the vegetables in a slow cooker

    The Spruce / Rachel Riesgraf

  3. Add the beans, broth, tomatoes, and bay leaf.

    Add the drained beans, broth, tomatoes, and bay leaf to the vegetables in the slow cooker

    The Spruce / Rachel Riesgraf

  4. Cook on low for 5 to 7 hours until the vegetables are tender.

    Covered lid on the slow cooker for vegetable stew

    The Spruce / Rachel Riesgraf

  5. Serve with crusty bread and enjoy.

    Finished slow cooker vegetable stew with piece of bread

    The Spruce / Rachel Riesgraf

Tips

  • Almost any type of white bean will work well in this recipe, from navy beans to Great Northern beans to cannellini beans.
  • To make some of the prep faster, consider purchasing the butternut squash already peeled and cubed.
  • The fire-roasted tomatoes add a little bit of a smoky taste, but if you can't find them (or don't care for them), you can use plain crushed tomatoes instead.

Recipe Variations

  • Feel free to add some dried herbs at the beginning and/or fresh herbs before serving. Dried thyme, tarragon, and chopped fresh parsley would all work well.
  • Feel free to swap out or add other vegetables you may like, such as cauliflower, zucchini, peas, green beans, and bell peppers. You can even toss in some spinach close to when the stew is done.
  • Make this vegetable stew a special dish by adding some drop biscuits to the top. You can use a biscuit mix or a homemade recipe, and then simply drop spoonfuls on the stew during the last 20 minutes of cooking time.

How to Store and Freeze Vegetable Stew

This slow cooker vegetable stew is even better the next day, and if refrigerated and covered, will keep for up to five days.


You can also freeze this stew for up to three months. Defrost in the refrigerator and then reheat in a saucepan on the stove,